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Smoked Pork Butt
April 17, 2011

I make pulled pork all the time. I'd put the dry rub on for at least 6 hours before smoking. I usually throw mine in the smoker the night before at 180 so it'll have an extended period of time for the smoke to penetrate, then in the morning raise the temp to 235. Once the meat hits about 150, it won't take on any more smoke flavor. Cook until the temp hits 195, don't worry it won't be dry and overdone. You can't pull it if you only take it up to 160. Mine usually take between 12-14 hours. Then FTC (Foil, Towel, Cooler) for at least a half hour to let the juices re-distribute. The butt will stay hot for at least 4 hours in the cooler. Don't pull until you're ready to serve.

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